Simmering
Cooking technique / From Wikipedia, the free encyclopedia
"Simmer" redirects here. For the Hayley Williams song, see Simmer (song). For the district of Vienna, see Simmering (Vienna). For the subway station, see Simmering (Vienna U-Bahn). For a sealing, see simmerring.
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water[1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity (smaller flame on a gas stove, lower temperature on an induction/electric stove).